Onions, leeks, carrots, and garlic sweat in olive oil before white beans, tomatoes, rosemary, and sage simmer for forty minutes; butternut squash goes in last, breaking down to thicken this hearty vegetable soup.
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In 1-gallon pot, heat oil over medium flame. Sweat onions with salt and red pepper flakes until onions are translucent. Add leeks, carrots, celery, and garlic. Continue sweating until vegetables begin to soften, about 5-7 minutes .
Add white beans, tomatoes, stock, rosemary, and sage to pot with vegetables. with lid ajar, until beans become just about tender, about 40 minutes .
Add butternut squash to pot and continue to until squash begins to break down and soup thickens.
Add green beans and cook until tender, 4-5 minutes .
When beans are tender, season soup with vinegar, salt, and pepper.
Garnish soup with parsley and parmesan (if using).
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